In article >,
Lou Decruss > wrote:

> On Tue, 02 Feb 2010 16:54:41 -0500, Goomba >
> wrote:
>
> >sf wrote:
> >
> >>>> 1.25 lbs. 4% fat ground meat
> >>>> 1 medium sized onion, chopped
> >>>> fresh garlic, minced
> >>>> dried oregano
> >>>> .5 lb button mushrooms, sliced
> >>>> 2 14.5 oz. cans Italian style stewed tomatoes
> >>>> 1 can water
> >>>
> >>> Why add water?
> >>
> >> It's less dry.
> >>
> >Well, it certainly looked watery. Seeing that you used stewed tomatoes
> >to begin with, do you really think it needed more water?
> >Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?
>
> I was wondering about the cast iron pan too.
>
> Lou

I use cast iron all the time to make tomato sauce! It works just fine.
:-)
--
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